EASTER EGGS, by Nacho

INGREDIENTS:
For 16 Easter eggs:

250g marzipan
125g icing sugar
2 tablespoons hot water
Hundreds and thousands
Cocktail sticks 

METHOD:

-FIRST, Shape the marzipan into sixteen eggs.

-NEXT, Sift the icing sugar into a bowl. Add water. Make a smooth paste.

-THEN, With the cocktail sticks, dip the eggs into the icing sugar.

-FINALLY, Roll in the hundred and thousands. Leave for 30 minutes.